Wednesday, February 7, 2007

A Winter Breakfast for Lumberjacks

Husband Dan couldn't stand another omelet this morning, so he came up with this English-inspired trio: Potato-Cheese Pancake, Barbecued Baked Beans and Sliced Strawberries. A hearty start to today's single digit temperatures. Here are the recipes for the first two gustatory delights:

Grate potato onto several paper towels. Squeeze as much water out of the potato as you can. Heat frying pan. Add 1 Tbsp. butter to melt.

When sizzling, add potatoes and flatten down hard with spatula. Season with onion powder and Montreal Steak Seasoning (gluten-free, we checked with the manufacturer!). If you don't have Montreal Steak Seasoning, use black pepper, paprika and garlic salt.

Cook on low, stirring occasionally, about 5 minutes, or until potatoes hold together as a cake. Add more butter if necessary. Flip and cook another 5 minutes or until browned. Place a slice of cheese on top. Dan used provolone, but any good melting cheese will do. Flip half over and just heat until cheese is melted.

Barbecued Baked Beans

This recipe is adapted from Nava Atlas' wonderful cookbook "The Great American Vegetarian".

1 Tbsp. cooking oil1 medium onion, chopped2 cloves garlic, minced1 (6 oz.) can tomato paste1/4 cup molasses2 Tbsp. cider vinegar1-1/2 tsp. dry mustard1 tsp. paprika1/4 tsp. gingerSalt and cayenne pepper to taste4 cups cooked beans (we used soybeans as we had a bumper crop from the garden. They are ridiculously easy to grow and don't get bug pests or diseases in our neck of the woods. You can use navy beans or cannelli beans too).

Heat oil in heavy saucepan. Add onion and saute over low heat until translucent. Add garlic, stirring, and saute until onion is browned. Add all other ingredients except for beans and simmer 10-20 minutes.

Add beans and mix well. We put this into the crockpot for 3 hours, but you could also bake this in your stove (covered, 45 minutes covered and then 15 minutes uncovered). Dan also likes a round of Sweet Baby Ray's barbecue sauce (gluten-free as per the manufacturer) mixed in for extra flavor.

This delicious breakfast provides all the nutrients required of a brace of lumberjacks.

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This blog is an original work of creative expression by Rachel Jagareski. All photos, text, and original recipes herein are copyrighted by the author/artist Rachel Jagareski (c) 2007-2015. All rights are reserved by the author. Please contact me for permission to republish or broadcast any material beyond your own personal use. Thank you.